Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Seafood recipes

Prawn cakes

40 minutes

Curry recipes

Gumbo

1 1⁄2 hours

Fish recipes

Summer ceviche salad

Fish recipes

Herbed hake polpettes with dill yoghurt and homemade pickles

15 minutes

Cauliflower recipes

30-minute coconut hake with cauliflower rice

20 minutes

Seafood recipes

Seafood samp

2 hours 15 minutes

Christmas recipes

Smoked trout beetroot salad

1 hour

Christmas recipes

Farm-style smoked trout pâté

Italian recipes

Seafood risotto

40 minutes

Christmas recipes

Trout crudo

10 minutes

Christmas recipes

Prawns with bagna cauda

20 minutes

Prawns with bagna cauda

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

32 Woolworths freshly frozen uncooked extra large black tiger prawns, thawed and cleaned
2 T olive oil

For the bagna cauda:

1 cup olive oil
8 T butter
16 anchovy fillets
4 cloves garlic, chopped
16 black olives (pitted)

For the creamy dill cucumbers, mix:

2 cloves garlic, minced
20 g dill, chopped
1 t lemon zest
2 cucumbers, roughly chopped
2 cups plain yoghurt
salt, to taste

Method

1. Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.

2. To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.

3. To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

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Oven-baked prawns and mushroom pasta

Prawn cakes

Gumbo

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Herbed hake polpettes with dill yoghurt and homemade pickles

30-minute coconut hake with cauliflower rice

Seafood samp

Smoked trout beetroot salad

Farm-style smoked trout pâté

Seafood risotto

Trout crudo

Prawns with bagna cauda

Prawns with bagna cauda

Ingredients

Method